Lorraine's Yummy Roasted Garden Vegetables

I my last blog post, I shared a bit of my Sunday afternoon adventure with you, when I visited my friends Lorraine and Roger in the country. After Roger gave me a tour of all the projects he is working on, Lorraine invited me to stay for dinner.

Today, I would like to feature Lorraine's recipe for her roasted vegetables which were just divine. For this recipe, she used several items straight from her garden: carrots; squash; bell peppers; and mole peppers. She mixed these with a few other ingredients to create her dish.

Lorraine's Roasted Garden Vegetables featuring carrots, squash, bell peppers, and mole peppers from her garden     
INGREDIENTS        

• carrots, peeled and cut into large chunks
• squash, peeled and cut into large chunks
• bell peppers, chopped
• mole peppers, chopped
• potatoes, peeled and cut into large chunks
• sweet onions, chopped 
• basil
• garlic powder
• vegetable stock
• olive oil
• salt and black pepper to taste

METHOD

• Preheat oven to 350 degrees Fahrenheit
• Toss all ingredients in a roaster pan
• Cover and roast vegetables for approximately one hour
• Remove from oven and stir vegetables gently
• Return roaster to oven and cook for another half an hour or so, or until tender
• Remove from oven and serve

NOTE: Cooking times may vary depending on appliance used. Some ovens may cook quicker than others, so just keep checking. When the vegetables are tender, they will be cooked, and at that point you can remove the roaster from the oven.

I love the delicious gravy that the vegetable broth produced when blended with the flavors of the garden vegetables
Lorraine served her yummy roasted garden vegetables with chicken and rice, and it was the perfect complement to the meal. We sat out on the porch enjoying a cool breeze and drinking beers...A perfect end to a perfect day shared with friends. Thanks Lorraine and Roger!